Yes, this pineapple shrimp curry is probably more American than Indian, but who doesn’t love being able to toss a delicious tasting curry together with basic ingredients that we don’t have to make an extra trip to the supermarket for? I made this dish several times for my family over the summer using fresh kale, tomatoes and spring onions. The fresh flavors from the veggies, spices and coconut milk make a curry that is simple but elegant with bold flavor. We prefer our curry mild, but for a spicy curry feel free to toss in whatever hot peppers you might have on hand that will pair well with shrimp and coconut. For a recipe on how to make stovetop rice to pair with this shrimp curry, click on tips for making great stovetop rice.
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Pineapple Shrimp Curry
Ingredients
Shrimp Marinade:
- 2 pounds medium peeled and deveined shrimp
- 2 teaspoons lime juice *see note
- 1/4 teaspoon salt
- several dashes paprika and ground black pepper
Curry:
- 1 tablespoon olive oil or coconut oil
- 3/4 cup finely diced onion or scallions (spring onions)
- 1 1/2 cups shredded carrots matchstick style
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 2 teaspoons coriander optional
- 1/2 teaspoon ground ginger or 1 teaspoon fresh ginger
- 1 teaspoon salt
- 1 13.5 oz unsweetened full fat coconut milk see note
- 1 20 oz. can chunked pineapple with juice
- handful fresh basil or cilantro
- 1 large tomato diced or chunked
- handful kale or spinach
Instructions
- Combine the shrimp with lime juice, salt and peppers. Allow to chill and marinade for 4-8 hours.
- Drizzle olive oil into a large non-stick frying pan or wok. Add diced onion, shredded carrots and the spices (curry powder, turmeric, coriander, ginger and salt). Saute and toss for a minute or two until the carrots are crisp tender.
- Add coconut milk, pineapple juice (from the can of pineapple chunks), fresh herbs and chunked tomato. Bring to a boil, then reduce heat to low and allow to simmer for 5-10 minutes to develop the flavors, stirring frequently.
- Drain shrimp, then add along with pineapple chunks and kale/spinach. Cook for several minutes longer until the shrimp is pink and fully cooked through. Do not overcook the shrimp to keep the shrimp tender. Allow to cool slightly, then serve over rice and enjoy!
Notes
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Ingredients needed for this pineapple shrimp curry: coconut milk, pineapple chunks (with juice), fresh kale or spinach, diced tomato, scallions or diced onion, shrimp (with lime juice, salt and pepper, paprika), cornstarch (if needed), spices (curry powder, turmeric, ginger salt and coriander), cilantro/basil and matchstick carrots.
Note on spices and vegetables:
While you don’t want to omit the coconut milk, shrimp or pineapple chunks with juice in this curry, you can add or subtract from the spices and fresh vegetables to taste. Fresh ginger and lime juice will give you the best flavor, but I usually use ground ginger because I have it on hand. You can add some spicy peppers (jalapenos, habanero, chili etc.). If adding hot peppers, I would recommend sauteing them with the carrots and onions.
Step 1-2: Combine shrimp with lime juice, salt, ground black pepper and paprika. Marinade the shrimp for 4-8 hours. After the shrimp has had enough time to marinade, fry matchstick carrots, diced onions/scallions with spices in olive oil. If using hot peppers, add it along with the carrots and onion. Toss and saute just until the carrots are crisp tender.
Step 3: Add coconut milk, pineapple juice (from the can of pineapple chunks), fresh herbs and chunked tomato. Bring to a boil, then reduce heat to low and allow to simmer for 5-10 minutes to develop the flavors, stirring frequently.
Help?! The curry is not thickening…
Depending on how much fat is in the coconut milk the curry may not thicken enough on its own. If you need to thicken the curry, you can add a slurry of cornstarch and water. Around 1 tablespoon mixed with 1/4 cup water should be enough, but you can add more or less as needed. Allow the cornstarch mixture to cook and thicken before the next step.
Step 4: Drain shrimp, then add along with pineapple chunks and kale/spinach. Cook for several minutes longer until the shrimp is pink and fully cooked through. Do not overcook the shrimp to keep the shrimp tender. Allow to cool slightly, then serve over rice and enjoy!
Storage notes:
Leftovers can be stored in airtight containers or tightly wrapped and kept in the refrigerator for up to 5 days. You can also freeze the curry (preferably without the cornstarch added) for several months. This makes a great freezer meal option too.
Thank you for stopping by and I hope you have a great day. Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight.
